Photo by Susie Cushner
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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 230 calories
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 2 mg
    • Sodium 1137 mg
    • Protein 11 mg
    • Carbohydrate 38 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 155 mg


  1. Check 2tablespoons olive oil
  2. Check 2 large onion, chopped
  3. Check 2 carrots, chopped
  4. Check 2 celery stalks, chopped
  5. Check 1cup water
  6. Check 2 Yukon Gold potatoes, peeled and cut into 1-inch chunks
  7. Check 1small head of cabbage, shredded
  8. Check 314-ounce cans low-sodium beef broth
  9. Check 1teaspoon dried thyme leaves
  10. Check 114-ounce can diced tomatoes with liquid, chopped
  11. Check 215-ounce cans cannellini beans, rinsed and drained
  12. Check 1/4pound green beans, cut into 1-inch pieces (1 cup)
  13. Check 1/2teaspoon kosher salt
  14. Check freshly grated Parmesan
  15. Check 1cup chopped broccoli
  16. Check 1cup small dried pasta or spaghetti broken into 1-inch pieces


  1. Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
  2. Add the broth, water, beans, cabbage, pasta, potatoes, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
  3. Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan.